Can Blue Mountain Coffee beans make Italian Coffee? how can Blue Mountain Coffee be made to taste good?

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A blessed coffee aristocrat

Blue Mountain Coffee is precious because it has both a good congenital pedigree and an excellent environment. From seed selection, planting, harvest, processing and grading to packaging and export, Blue Mountain Coffee can be said to be a model student in coffee.

There are three main beans of coffee in the world: Arabica, Robusta and Liberica. Blue Mountain Coffee is from the best quality Arabica variety.

Coffee grown on the Blue Mountain is not the same as "Blue Mountain Coffee". Only those who grow at a height between 1500 and 5, 000 feet above sea level are qualified to be called Blue Mountain Coffee. The cool climate in the mountains prolongs the maturity of coffee; in addition, the impact of the temperature difference between day and night can slow down the conversion of starch in coffee beans into sugar, thus increasing the rich aroma of coffee.

"mountain" coffee beans

Luoshan Coffee is the most popular coffee in the world, and the structure and structure of the earth provide an ideal place for coffee. The ridge of piercing teeth extends all the way to the small mountain, which is more than 2100 meters high. The weather is cool, the weather is heavy, and the precipitation is numerous. Use this rich soil, Rain Water, and.

Here, the mixed planting method is used to plant coffee coffee so that it can be accompanied by banana and pear trees on terraces. Some small plants are also planted. However, even the largest landlords in this region are planted on a small scale according to international standards, and many of them whose families own small lands have passed away. Toothed coffee noodles pose a series of problems, such as the impact of cooking, the increase in labor costs and the mechanization of terraced fields. Many small farmers and farms are very rationalized.

Prepared beans: first of all, prepare the weight of beans according to individual needs. Generally speaking, the extraction ratio of hand-brewed coffee is 1:15 or depending on personal taste requirements, 1:10 or 1:13 is fine, and then dilute it, just like black tea. It's fragrant, but the coffee tastes lighter. Individuals generally choose 30 grams of beans (if the tool can weigh the weight of beans) brew 450ml coffee essence, put the beans into the bean grinder, this is the preparatory work.

Boil water: generally, the water temperature of hand-brewed coffee should not exceed 90 degrees (personal experience). The higher the water temperature is, the faster the extraction speed is. Of course, some tastes that should not appear will appear at high water temperature, such as bitterness will be more obvious. Generally, the water is burned between 85 and 88 degrees.

Preparation of tools: there are many kinds of filter cups for brewing coffee, including fan-shaped, bowl-shaped and cone-shaped filter cups. Generally, I choose to use V60 tapered filter cups. The advantage of using this filter cup is that the powder can be extracted evenly, and when steaming, the powder can be extracted evenly to achieve the purpose of complete extraction. When hand brewing, you need to prepare filter cups, hand pots, share pots, filter paper, first fold the filter paper, open it, put it into the filter cup, and then press the filter paper with your hand. Pour the water from the hand pot along the cup wall, infiltrate the filter paper, let the filter paper stick to the cup wall, and achieve the effect that the temperature is evenly laid in the cup. Then pour out the excess water from the sharing pot.

Brewing work: grind the beans in the bean grinder, pour them into the filter paper of the filter cup, gently pat the edge of the filter cup, let the powder be evenly spread in the filter cup, and then point the mouth of the hand flush pot at the position of the middle powder and spread it evenly outward until the water is completely soaked in the powder, pay attention to avoid rushing to the filter paper next to it. The ratio of brewing water to powder is about 2:1, that is, the powder is 30 grams, and the water should be about 60 grams. Let the water be completely immersed in the powder, then lift the hand pot, wait 30 seconds or wait for the powder to bubble and then collapse, and then carry on the second stage of water injection. The proportion of water injection in the second stage is about four to five times that of powder, that is, the weight of water should be between 190g and is still evenly injected. Be careful not to let the water spread over the 5mm of the powder position, which can ensure sufficient extraction and avoid the inflow of odor. Then wait for the water drip to complete, and then carry out the third stage of water injection, the third stage of water injection will still be similar to the second stage, but the injection speed is faster than the second stage. When the ratio of water to powder reaches 1:15, stop the water injection and separate the filter cup from the sharing pot. Complete the brewing.

Drinking and tasting: generally hand-brewed coffee tends to be medium-and light-roasted beans. After brewing the coffee, it is recommended to shake one before dividing the cup, so that the taste can be evenly shared in each cup. Generally before drinking, I first smell the aroma of coffee, which is fruity or other aroma, and then take a sip to let the aroma of coffee seep through my teeth and experience its sour, bitter and astringent taste. When I drink coffee, I usually experience its various stages, whether the first paragraph is bitter, or whether the taste is sour or mellow, whether the middle section begins to feel layered, and whether the latter section is sweet or bitter, you can drink it in the second mouthful, as for your personal preference. The requirements can be achieved by means of extraction.